Broccoli and 3 cheese stuffed shells

None of us really like cooked broccoli too much but these are still yummy! You could always adjust the amount or just take it out completely and I am sure it would be delicious.

INGREDIENTS:
18 jumbo pasta shells (i usually cook a few extra in case some break while cooking)
15 oz Ricotta cheese
10 oz frozen chopped broccoli, thawed
1 cup shredded Mozzarella
1/3 cup Parmesan cheese (I have used both grated and shredded, either way is good)
1/4 teaspoon black pepper
1 Jar (around 28oz) Pasta sauce with vegetables

DIRECTIONS:
Cook pasta. Drain.
Meanwhile, mix ricotta, broccoli, 1/2 cup mozzarella, Parmesan cheese, and pepper in a medium bowl.
Spread about 1 cup of the pasta sauce in 9x13 dish.
Spoon approximately 2 Tablespoons of filling into each shell and arrange them in the dish in a single layer.

Pour remaining sauce over shells evenly. Sprinkle with remaining mozzarella.
Bake @400F for 25 minutes.

Broccoli Cauliflower Cheese Soup

I love this soup. Matt, who claims to hate cooked broccoli, loves this soup.  The kids...well, they tolerate it haha. It is pretty quick and easy. Good with rolls or sandwiches.

After adding the water. Don't add more than this, or soup will be too thin (this is almost too much even, in my opinion)

 Ready to eat!

INGREDIENTS:
14oz  frozen broccoli
14oz  frozen cauliflower
8 oz cream cheese, room temp and cut up
8 oz shredded cheddar
1 can cream of chicken soup
Half and Half (or milk), no more than 1 qt
Black Pepper (optional) 

DIRECTIONS:
Put veggies into pot (non-stick is best), fill with water just to the top of the veggies. Heat to boiling, cook til tender (only a couple of minutes after they start boiling)
Turn stove to low. Add cheeses. Cover and heat til melted (stirring frequently or cheese will stick to bottom of pan)
Add cream of chicken soup. Add half & half, to desired consistency.
Serve, topped with fresh ground pepper if desired.

NOTES:
This soup is so much better with half and half. Milk works, it just isn't as creamy.